Nana's Pumpkin Roll


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Member since 2020

"A wonderful breakfast dessert"

Serves 8-10 | Prep Time 30 minutes | Cook Time 13 minutes, 1 hour cool time

Why I Love This Recipe

Kathy Brooks said her mom taught she and her sisters how to make pumpkin roll. They give it for gifts at Christmas and Thanksgiving to family and friends. See the video for a visual of how to roll a cake like a boss!


Ingredients You'll Need

Parchment paper or wax paper
3 eggs, at room temperature
1 cup sugar
7 oz (1/2 can) pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground ginger
1/2 tsp salt
1 cup nuts (optional)
2 Tbsp powdered sugar

Icing:
1 cup powdered sugar
8 oz (1 brick) cream cheese, softened
5 Tbsp butter, softened
1 tsp vanilla


Directions

Line a cookie sheet (with sides) with parchment or wax paper.
Preheat oven to 375 degrees.
Beat eggs for 5 minutes in large bowl. This will add a lot of air to the eggs and gives the cake its spongy quality. Add 1/2 of the sugar and pumpkin and mix. Add the rest of the sugar and pumpkin, along with the lemon. I like to use a wire whisk, to keep air in the eggs.


In separate bowl mix together flour, baking powder, cinnamon, nutmeg, ginger and salt. If you use a sifter to sift them together, then a whisk or fork, it mixes well.


Fold 1/4 cup of flour mixture at a time into the egg mixture. To fold, gently scoop from the bottom to fold mix over the top. Repeat until mixed. (Folding keeps the air in the mixture.)


Spread pumpkin mix in lined pan. If desired, top with nuts. Bake at 375 degrees for 13 minutes.


While cake cools for 5 minutes, sprinkle powdered sugar on a kitchen towel. Carefully and quickly turn the pan over on the towel. Peel off the paper and, starting at the short end, snuggly roll up the cake in the towel. Cool the cake in its towel wrapper for 1 hour.


Make the icing while the cake cools. Beat together all icing ingredients until they are smooth. Refrigerate if needed so it is not too soft.


Unroll the cake, spread frosting on top to within 1/2 inch of sides.


Re-roll the cake, again starting with the short end, but no towel. Cover and refrigerate until ready to serve.


Pairs Well With

Coffee, orange juice and fruit


Questions, Comments & Reviews



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